Campus Dining 2030 and Beyond - 60

DIFFERENCE BETWEEN THE PERCEPTIONS OF STUDENTS
AS CUSTOMERS VERSUS STUDENT EMPLOYEES
While many student employees may also be student customers, it is not possible to make that assumption
for all participants. Therefore, in this study students as customers and student employees were surveyed
using different instruments and different questions targeted to those specific cohorts. However, there
was some overlap in questions around technology, sustainability, and DEI initiatives. Despite the possible
differences between the two groups, there were some interesting commonalities in the overlapping
questions.
The Use of Technology
For the students as customers, top priorities were the ability to use personal technology while dining and
other socializing aspects reinforced by technology. However, overlapping themes like convenience and
portability lead to higher productivity and efficiency. Similarly, students in a customer role preferred
using digital tools for information purposes, such as menus, nutrition, and budgeting. At the same time,
student-employees desired additional features, such as payroll management and web-based onboarding,
as these aspects related to them more than the customers. Both groups ranked the ability to do online
ordering, pick-up, and delivery highly important. Student employee showed their readiness to work with a
robot-like device to automate repetitive tasks in back-of-house (BOH) operations. Still, as customers, the
students valued human-operated establishments but were open to using technology for efficiency,
engagement, and novel experiences.
Sustainability
As customers and employees, students strongly supported sustainability efforts, indicating their
understanding aligns with broader environmental goals. Students, as customers, prioritize learning the
origin of the food they purchase. Both groups were observed as dedicated to waste reduction strategies,
including reusable containers, reduction of single-use plastics, and composting operations, which were
viewed as important by students.
Diversity, Equity, and Inclusion (DEI) initiatives
Students, as customers, emphasized the importance of creating an inclusive environment where
individuals from diverse cultural backgrounds feel welcome in the dining commons. They were also
concerned with food insecurity and wanted their campus foodservice operator to have programs
addressing both food insecurity and broader social injustice issues. Both groups preferred that campus
foodservice operators support minority-owned businesses; however, the customers' group showed
neutrality to the question of having partnerships between the university and vendors offering DEI
programs. Student employees strongly expressed the importance of DEI training. However, they were
perceived as confident in serving guests according to the principles and practices of DEI.
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Campus Dining 2030 and Beyond

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